It took me a while to perfect this recipe for the ultimate chicken noodle soup. After a lot of trial and error, I finally got it right. Chicken noodle soup is one of those recipes everyone should have. I make enough so that we can eat it for two days. This recipe is good re-heated the next day, and, if stored properly, is good for up to a week.
Ultimate Chicken Noodle Soup
The best chicken noodle soup recipe.
- 2 Large Chicken Breasts
- 1 bag Egg Noodles
- 1 bunch Carrots chopped
- 1/2 onion (optional)
- 2 Bay leaves
- 3 Chicken bullion cubes
- 2 cups Chicken Bone Broth (Optional)
- 3 tbsp Basil
- 3 tbsp Parsley
- 2 tbsp Oregano
- 2 tbsp Ground Turmeric
- 3 tbsp Chives
- 1 tbsp Onion Powder
Fill up half of a large stock pot with water and boil.
Once water is boiling, place 2 large chicken breasts in the water. Excess fat from the chicken breast will rise to the top of the pot. Using a spoon, scoop the excess fat from the top of the pot and toss in garbage. (It will clog your sink).
Cut up carrots and once all excess fat is removed, add carrots to stockpot. (Also add chopped onion if desired).
Reduce stove to medium heat. Add bullion cubes and all spices. Cover and let simmer for about 20 minutes.
Remove chicken ONLY from stockpot, (carefully, using tongs), and, once cool enough, cut chicken into bite-sized pieces and return them to the stockpot. Cover again and let simmer for about 15-20 minutes, stirring frequently.
Add Egg Noodles and cover for another 10-15 minutes on medium. Once noodles are soft, it's ready to serve. Enjoy!
Do not eat bay leaves.
This recipe makes great leftovers and, if stored properly, can last a week.
This recipe turns out amazing every time I make it. Let me know what you think in the comments 🙂 Hope you enjoy!